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This is one of my absolute favorite teas. There’s a small British import shop in town which I occasionally visit, and I knew that they had this in loose leaf, so I had to pick it up. My wife had just bought me a teapot, so I was looking for a good, everyday leaf tea. I had heard good things about this one, but what made me decide to buy it for sure was reading an interview with Nigel Melican. His favorite tea for special occasions the same as one of mine (though I assume he has access to a much higher quality golden tippy Yunnan than I), so I figured we might have similar tastes. He said that Yorkshire Gold was his favorite “everyday” tea, and that it contained Rwandan leaves. This was when I made up my mind. I’ve got friends in Rwanda, and have visited there. I’ve ridden with fifteen other people in a matatu bus meant to hold nine or ten and looked down across the lush valleys filled with camellia sinensis. And I’ve drunk pure Rwandan tea black, and been pleased by the incredible smooth flavor and lack of bitterness. I had to try this tea.

So, we made our way down to Willy’s Emporium to get a bag. Not long after we got home, I fired up the trusty electric kettle, prepared the teapot, and made a pot full of Yorkshire Gold (well, not really full—we figured a six-cup pot would be more versatile, allowing us to have tea alone or with company). I was a bit worried that I’d been building it up too much in my mind. I was pleasantly surprised to be proven wrong.

This really is an incredible tea. It’s strong, full, and malty, and certainly has good kick. And yet, perhaps due to the Rwandan tea, it’s not bitter. Indeed, it has a remarkably brisk flavor in addition to its stoutness. The pour is golden and beautiful, and the aroma is pleasant the whole way through. It takes milk wonderfully, and sugar, too. I see what Mr Melican means—this has quickly become my everyday morning tea (I usually have other tea at work, where I don’t have access to a pot, a kettle, or milk). I’m down near the bottom of the bag now, and am already planning my next trip to the store to replenish my supply.

Preparation
Boiling 3 min, 30 sec 1 tsp 6 OZ / 177 ML

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Bio

Hi, there! I’m Marcy. I’ve enjoyed tea ever since I was a kid, but only recently (within the past few years) have I really gotten into high quality, loose-leaf tea. Now, all my friends know me as a lover of all kinds of teas, and I’m always happy to share. I try to make tea for people whenever I can.

When I’m not making and drinking tea, I’m usually writing, hiking, building with Lego, or spending time with my wife and kids.

I rarely feel satisfied with giving something a numerical rating, so most of my reviews are listed as simply either “recommended” or “not recommended.” I’m OK with giving ratings to amazing tea and terrible tea, but everything in between just doesn’t seem right, so I usually stay away, and hope that my written reviews will be illuminating enough.

Recently I’ve become a huge fan of Japanese green teas, though a good oolong or pu’er is always welcome.

Location

Colorado Springs

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